Build-your-own-omelette Recipe

Choose one cheese and two standard items (or include premium items as desired). Prepare chosen add-ins: dice vegetables, sauté mushrooms, chop cooked meats, flake smoked salmon, slice avocado, and crumble cheeses. Measure amounts listed.

If using wet vegetables (tomato or spinach), pat lightly to remove excess moisture to avoid a watery omelette.

Sauté solid add-ins

Heat a nonstick skillet over medium heat and add 1 tsp butter or oil. Add diced onion and bell pepper and sauté 2–3 minutes until softened. Add sliced mushrooms and cook another 2–3 minutes until they release liquid and it evaporates. Season lightly with a pinch of salt and pepper. Remove vegetables to a plate.

Heat meats

If using raw or chilled cooked meats (bacon, ham, sausage), add 1 tsp butter to the skillet and warm the meat 1–2 minutes until heated through. Remove to plate with vegetables.

Crack the eggs into a medium bowl. Add the milk, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously until blended and a little frothy (about 20–30 seconds).

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat the pan. Allow butter to foam but not brown.

Pour the eggs into the hot skillet. Let them set undisturbed at the edges for about 20–30 seconds. Using a spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat until the top is mostly set but still slightly moist, 1–2 minutes total.

When the eggs are mostly set but still slightly wet on top, sprinkle your chosen cheese evenly over one half of the omelette (about 1/4 cup). Add the two chosen prepared add-ins (about 1/4 cup each) on top of the cheese in an even layer. If using premium items, add them now as well.

Using the spatula, carefully fold the empty half of the omelette over the filled half. Press gently to seal and cook 30–60 seconds more to melt cheese and finish cooking through. For a slightly creamier center, remove from heat when internal eggs are still slightly soft.

Slide the omelette onto a plate and let rest 30 seconds. Sprinkle with chopped chives and a crack of black pepper.

Serve immediately with hot sauce or salsa on the side and mixed greens if desired. If avocado was chosen, arrange slices on top of the omelette just before serving.

If making multiple omelettes, keep finished omelettes warm in a 200°F (95°C) oven on a tray for up to 10–15 minutes while finishing remainder.